Steak Fajitas

I do not make this often, however I wanted to make the fajitas due to the fact that for the most part, my colleague Aaron orders these most every time we go have mexican food. I have to admit, the fajita is not only fun to make, but fun to eat, especially if sharing.  This recipe can go a few ways with chicken, shrimp, or fish, but I used steak, and did so because the butcher’s cut of a thinly sliced flank steak was a sure bet.

Steak Fajitas Recipe


  • 1 thinly sliced flank or skirt steak
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 tbsp carne asada seasoning (found at mexican grocery)
  • 1 tbsp olive oil
  • large or small flour tortillas
  • 1 red onion, medium sliced
  • 1 red bell pepper, seeded, cored, and medium sliced
  • 1 lime
  • Sour cream (optional)
  • Guacamole
  • Fresh Salsa

Combine your dry ingredients. Rub the meat with the olive oil, then sprinkle the dry ingredients on each side of the steak. I rub my seasonings in there. Place in a large ziplock bag and let this sit in the refrigerator for 4 hours, to overnight (I also overnight).

Heat your grill to medium-high heat. Place your steak on there and grill a few minutes on each side. If the steak was a thicker cut, you will obviously want to cook it a couple of more minutes on each side. The goal is a medium steak, not only for the color, but the flavor and texture.

While the steak is cooking, bring a pan to medium-high heat. Add a bit of olive oil, and toss in your onion and peppers, and cook until tender (4-6 minutes). Once cooked, splash lime juice on them.

Once your steak is done cooking, remove onto a cutting board, and let it rest while your peppers are cooking. Cut thin slices, agains the grain. Serve both your peppers and steak on a large serving tray for your family or guests. Warm the tortillas in the microwave, or place in foil, and put them in a 350 degree oven for 5 minutes. If you have a tortilla warmer, use one. They are great for keeping the tortillas warm while you are eating.

You all should know this one. To serve, place the meat and peppers onto your tortilla. Add your sour cream, guacamole, and sala. Fold and eat. I hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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